How to roast garlic. This super simple recipe yields a creamy caramelized garlic that tastes amazing smeared on bread or tossed with pasta.
This recipe is so simple I hesitate to call it a recipe. However, it has come to my attention that many people have never had the glorious creation that is roasted garlic. When you roast garlic it becomes soft and caramelized and absolutely delicious. It’s great on French bread, and pasta, and it makes a great aioli.
You can use a garlic roaster, in fact, I used to have one. They work well, but over time mine became incredibly sticky from all the oil that I could never quite scrub all the way off. Now I just use aluminum foil, and cleanup is a breeze.
How to Roast Garlic Tips
- Use a sharp knife. When you cut the top off the garlic, you want to take off just enough to expose the cloves. This is a little tricky and a sharp knife helps a lot.
- When you make a pouch out of the foil, be careful to not let the exposed garlic touch the foil when it is closed. If the garlic is touching the foil it can get stuck to it and burn.
- Try it in our pasta primavera!
- 1 head of garlic
- 1 tablespoon extra virgin olive oil
- Coarse salt
Adjust rack to the middle position, then preheat the oven to 350°F
Cut the garlic: Cut a thin layer of the top off of the garlic to expose most of the cloves.
Make a foil pocket: Tear off a piece of foil about 12 inches square. Place garlic cut side up in the middle of the foil. Drizzle the cut side of the garlic with the olive oil and sprinkle with the coarse salt. Fold up the foil so that you leave as much room as possible around the garlic. You want as little foil touching the garlic as possible, especially the cut part.
Roast: Place the garlic pouch on a small baking sheet and roast the garlic in the foil until the garlic is soft and browned. About 1 hour to 1 hour and 30 minutes.
Amount Per Serving: Calories: 41Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 147mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 0g
Nutrition information isn’t always accurate.